Stewed goose with yuba Ingredients: goose about 400g, tofu skin, ginger, dried pepper, garlic, onion, oil, soy sauce, sugar and rice wine. Practice 1, goose cleaning, tofu skin should be soaked in advance. 2. Chop the goose, add cooking wine and water, pick it up and clean it. 3. Add some oil to the cold pot and add ginger, garlic and pepper to make it fragrant. 4. Cook the goose in the pot for a while. 5, then adjust the soy sauce and stir the sugar evenly. 6, add the right amount of water to boil, cover and simmer for 30 minutes (until the goose is crisp and rotten). 7. Cook the goose for 20min, then put the bean curd skin in and cook 10min. 8. Tangent Dongru, just fry it in Dongru, the goose is not ripe yet.

Carrot meatball method 1. The carrot is shredded, and the minced meat is marinated in salt, soy sauce, rice wine and cold water for a while. 2. Pour all the materials into a container to adjust the viscosity. 3. Then reunite the whole family with a spoon and fry it in a cold pot.

Taro raw materials: a whole yam, a small bowl of sugar. Practice: 1. Peel the yam and dig it out with a pill-making spoon. 2. Prepare a small bowl of sugar in advance. (It is best to use white sugar. The main reason is that white sugar contains 20% invert sugar, which can inhibit crystallization during the boiling process of sugar paddle. ) 3. Heat the oil to 50% heat, put it in the sweet potato medicine, fry until both sides are golden and crisp, and pick it up. 4, fried sugar, very important! There is a little oil in the pot. (The ratio of oil to sugar is generally 1: 4). When the oil is slightly hot, add sugar and stir slowly with slow fire. 5. Stir with a wooden shovel until the sugar melts. White foam at first, then stir again until the foam fades, and the sugar paddle changes from white to light yellow, and then to dark yellow. Be careful not to blow it up. At this time, it is necessary to constantly stir. 6. At this time, the yam can be smoked, and the posture when stirring.